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Penne Pasta w/Asparagus & Basil

Source of Recipe

by Shanny/EDC, from Rural Missourian


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8189.8

List of Ingredients

2 tbsp. olive oil
4 garlic cloves, minced
pinch of dried red pepper
1 pound asparagus, cleaned & trimmed
4 tomatoes, peeled, seeded & chopped
1 cup chicken broth
1/4 cup fresh basil leaves sliced in thin strips
8 ounces penne pasta
2/3 cup fresh grated parmesan
1/4 cup chopped fresh parsley
1/4 cup finely chopped fresh basil
salt & pepper as needed


Recipe

Heat oil in large heavy skillet over medium-high heat. Add garlic & red pepper; sauté until garlic is golden - about 2 minutes. Add asparagus, tomatoes, chicken broth & sliced basil. Cook until asparagus in tender-crisp - about 8 minutes. Season with salt & pepper as needed; remove from heat.

Meanwhile, cook pasta al denté, drain and transfer to large bowl. Spoon skillet mixture over pasta; add parmesan, parsley & chopped basil; toss gently. Season with salt & pepper as needed, and serve immediately.